Easy Chocolate Cake Mix Cookies

This recipe is awesome, you can really use any cake mix you want.  I also used a white cake mix and sprinkled colored sugar on top.  Just remember any cake mix, 1/2 cup vegetable oil and 2 eggs and poof you have cookies.  The kids went wild for these and it is so easy.  You don't have to add the chocolate chips to the top of these cookies, I did just to make them look nice.  Also my kids love chocolate chips.

 

Easy Chocolate Cake Mix Cookies

1 Duncan Heinz Cake Mix (Devil's Food Works Great)

1/2 cup vegetable oil

2 Eggs

Mix oil and eggs together in mixing bowl, then add cake mix. Mix for one minute.  You then pick up small amounts of dough roll into a ball and squish with your fingers flat on the baking sheet.  I use parchment paper so they don't stick.  On top place 3 chocolate chips on each cookie.

Bake 350 for 8 - 10 minutes.

Strawberry Rhubarb Jam

So in my neck of the woods, it strawberry and raspberry time.  The rhubarb is coming along nicely and my thoughts start to go to canning.  Yes I can or freeze everything in any shape or size.  Today's mission was strawberry rhubarb jam, my hubbies favorite.  One thing to remember when canning is never double the recipe and never change the ingredient amounts, it just won't turn out if you do.  The other thing to remember when doing jam especially never use your food processor to chop up the berries, use a good old fashioned potato smasher.

Strawberry Rhubarb Jam

2 cups crushed strawberries

2 cups chopped rhubarb

1 box pectin crystals

5 1/2 cups sugar

Hull and crush berries, one layer at a time.  Thinly slice or chop rhubarb.

In a large saucepan stir together prepared strawberries and rhubarb and pectin crystals.  Bring to a boil over high heat.  Once it is boiling add the sugar.  Return to a hard boil for 2 minutes.  Remove from heat and stir for 5 minutes.  Pour into warm sterilized jars to 1/4 inch from the rim.  Cover with lids and screw rings on tightly.

How to Sterilized Jars

This is my method and it works every time for me.  Wash jars thoroughly, rinse and place in the oven.  Set oven temperature to 225 and cook the jars for about 10 minutes.  When your jam is almost done place the lids in a pot of boiling water and should set there until you are ready to use.

Butter Pecan Cake Mix Cookies

If you can't already tell I am on a cookie rampage, all I can do is eat, think, and sleep cookies.  My kids are gobbling them up so fast, I have been making multiple batches everyday. So the other day I stumbled upon the cookie recipe for cake mix cookies, which by my standards are to good to be true.  So now everytime I go into the supermarket I am looking for all different types of cake mixes.  On the weekend I stumbled upon a butter pecan cake mix.  So today here is my concoction of Cake Mix Butter Pecan Cookies.

Butter Pecan Cake Mix Cookies

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1 package butter pecan cake mix (18.25 - ounce)

1/3 cup butter, melted

2 large eggs

Butterscotch baking chips

1. Position an oven rack in the middle of the oven and preheat oven to 350F degrees. Line cookie sheets with parchment paper or nonstick foil or lightly spray with nonstick cooking spray.
2. In a large mixing bowl combine half the cake mix, butter and eggs with an electric mixer on medium high speed, until smooth.
3. Stir in the remaining dry butter pecan cake mix, with a wooden spoon just until combined and moistened.
4. Drop by teaspoonfuls onto prepared cookie sheets, about 2 inches apart
5. Place a couple of baking chips on top of each cookie.
6. Bake for 9 to 11 minutes or until the center is just barely set when lightly touched with your fingertip and the edges are firm.
7. Remove from the oven and allow cookies to cool on the cookie sheets for a minute or two.
8. Transfer the cookies to wire racks with a metal spatula and allow them to cool completely before storing.

Easy Chocolate Peanut Butter Brownie Cookies

Easy Chocolate Peanut Butter Brownie Cookies 

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Description:

Easy Chocolate Peanut Butter Brownie Cookies are a perfect marriage
of rich chocolate and creamy peanut butter, easy to make and fun to share.

Cookies

1 box Duncan Hines® Chewy Fudge Premium Brownie Mix or Duncan Hines® Milk Chocolate Premium Brownie Mix
1/4 cup butter
4 oz of softened cream cheese
1 egg

Peanut Butter Filling:

1 cup powdered sugar
1 cup peanut butter

Frosting:

Duncan Hines Creamy Home-Style Milk Chocolate Frosting or Classic Chocolate Frosting

Baking Instructions

Heat oven to 350°F. In medium bowl, beat brownie mix, softened butter,softened cream cheese and egg. Mix either by hand or by using a mixer.

Roll 1 tablespoon of dough into balls and place on lightly greased or parchment lined cookie sheets about 2 inches apart. Should make 2 1/2 dozen cookies.

In a small bowl, mix powdered sugar and peanut butter together and roll into small balls using about 1 teaspoon. Press peanut butter balls into surface of uncooked brownie cookies and slightly flatten cookie. Bake for 12 minutes or until edges are set. Cookies may appear slightly under cooked, but do not overbake. Cool on cookie sheets for about 3 mins and transfer to wire rack.

If Desired: Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds), drizzle melted chocolate over top of cookie. Cool.

For easy clean up, place wax paper or parchment paper under wire rack -- then drizzle the frosting on cookies.

Really Easy French Bread

Ingredients: 

 

6 cups all-purpose flour

21/2 packages active dry yeast

1 1/2  teaspoons salt

2 cups warm water

1 tablespoon cornmeal

1 egg white

1 tablespoon water

Directions

 

In a large bowl, combine 2 cups flour, yeast and salt.  Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment.  Using a wooden spoon, stir in as much of the remaining flour as you can. 

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic.  Knead for about 8 minutes.  Shape into a ball.  Place dough in a greased bowl, turn over once to cover the entire ball in oil ( I use olive oil).  Cover  and let stand in a warm place until doubled

Push dough  down, and divide in half.  Turn out onto a lightly floured surface.  Cover, and let rest for 10 minutes.  Roll each half into large rectangle.  Roll up, starting from a long side.  Moisten edge with water and seal.  Taper ends.

Grease a large baking sheet.  Sprinkle with cornmeal.  Place loaves, seam side down, on the prepared baking sheet.  Lightly beat the egg white with 1 tablespoon of water, and brush on.  Cover witha damp cloth.  Let rise until nearly doubled.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Bake in a preheated over 375 degrees F oven for 20 minutes.  Brush again with egg white mixtue, bake for an additional 15 to 20 minutes or until bread test done.  If necessary, cover loosely with foil to prevent over browning.  Remove from baking sheet and cool on a wire rack.